DE10226553A1 - Process for the preparation of a cereal-fruit mixture and the mixture produced thereafter - Google Patents

Abstract

In the present patent application, a method for producing a cereal fruit mixture is described, which is characterized in that the fruits to be used are fresh or deep-frozen and are placed in a sugar type solution before they are added to the cereal mixture.

Description

The fruits contained in cereal fruit mixes, in particular muesli, are generally hard and completely dry, which is due to the fact that, on the one hand, the fruits are added to the cereal mixture in a dry state and, on the other hand, the residual moisture is then absorbed by the dry cereal flakes. It goes without saying that in such a process hardly any flavors are given off to the cereals contained in this mixture. In addition, various types of fruit, such as currants, blueberries, strawberries and other berries by the previously known method, are not suitable, cereal fruit mixtures, namely muesli, to be added without significant loss of quality. The method according to European Patent Specification 0 546 350 attempts to eliminate the disadvantages described above and to maintain the softness of the fruit material as much as possible. This is done by using a glycerin solution containing 0.05-0.5 parts enzyme per 100 parts of dried fruit and allowing the fruit to incubate in contact with the glycerin solution at a temperature of 40-60 ° C until the fruit has absorbed at least 10% glycerol. Similar processes are described in WO-A-9100022 and US Pat DE-A-1692206 described, namely the use of carbohydrases. This procedure means additional process steps, namely drying the fruit to be used, preparing the glycerol solution and incubating the glycerol with the fruit. In addition, the use of glycerin naturally results in additional costs in the production of the end product.

Object of the present invention is to create an end product that is soft fruit with no external additives contains and whose taste far surpasses what has been achieved so far and largely the color of the fruits preserved. The solution this task is done by the main claim 1. Alternative solutions result itself from the further claims.

According to the proposal, the (fresh- frozen) Fruit, if they exceed a diameter of 1.5 to 2 cm, in corresponding sizes crushed.

The prepared fruits will be by adding sugar type solutions, preferably sucrose or glucose syrup solution, further by possible additions of flavors, edible acids and / or Gelling and thickening agents processed into a specific fruit preparation.

Pretreatments ensure that the authentic look, consistency or texture as well the taste is largely preserved.

The prepared fruits are together with the inlay solution, in which the flavors and colors of the fruits are collected have added to the grain mixture.

With the grain mix in mind The present invention relates to cereals and / or cereal products, as they are with commercial ones Muesli mixtures Find use.

The cereal blends can next to flaked or bruised cereals (preferably Oatmeal) also from highly processed, special cereal products, e.g. extruded, flaked, roasted, etc. (preferably so-called cereals, e.g. Cornflakes, extrudates, puffed cereals etc.) exist, the proportion of cereal components predominating can.

The addition of the fruit preparation to the cereal or cereal mixture causes the flavorings of the fruits be accepted by the grain mixture.

This cereal-fruit mixture will then roasted until the end point has a residual water content of between 1 and 7% residual moisture is present.

By using the same as above described, prepared fruits and roasting together with the grain mixture, the fruit color remains and surprisingly the taste of the fruit largely receive. The new process also makes it possible to produce so-called problem fruits, such as Strawberries, currants, blueberries and the like in the most gentle way Way to process.

Recipe example cereal fruit mix

Claims (5)

A process for preparing a cereal fruit mixture, characterized in that the fruits to be used fresh or frozen and are inserted prior to admixing the cereal mixture in an sugars solution. Process characterized in that the fruit used too Flavors, edible acids and / or gelling and thickening agents are added. Process for the production of cereal fruit mixtures according to the preceding claims, characterized in that the fruits whose diameter is more than 1.5 to 2 cm, in predetermined sizes be divided. Process for the production of cereal fruit mixtures according to the preceding claims, characterized in that the fruit along with the cereal mixture to a residual water content of 1 - 7% based on the total mass be dried. Cereal fruit mix, namely Cereal, characterized in that for its production fruits without previous drying can be used.